Corn Chowder

• 5 slices Thick Cut Bacon, Chopped To 1/2"
• 1 whole Leek, Washed Well And Chopped Fine
• 1/2 cups Dry White Wine
• 3 cans (14.75 Oz Size) Creamed Corn
• 1 bag (16 Oz Size) Frozen Corn Kernels
• 8 cups Whole Milk
• 1 cup Chicken Stock
• 4 teaspoons Seasoned Salt
• 1/2 teaspoons Ground White Pepper
• 1/2 teaspoons Ground Nutmeg
• 8 whole Small Yukon Gold Potatoes, Diced To 1/2" (about 5 Cups)
• 4 Tablespoons Butter

1. Heat a large pot over medium heat. Add the bacon and cook until it's just starting to crisp (about five minutes). Drain off half of the bacon fat (and discard it or use it for another use). Add the leek into the pot with the rest of the drippings and cook two minutes. Add the wine and cook five minutes longer.
2. Add the remaining ingredients to the pot, bring just to a boil, then reduce heat to a simmer. Cover the pot and let things simmer for 45 minutes, or until the potatoes are tender.
3. Adjust the seasoning as desired.
4. Serve with some crusty garlic bread and enjoy!

bacon, dry white wine, kernels, milk, chicken, salt, ground white pepper, ground nutmeg, potatoes, butter

Taken from tastykitchen.com/recipes/soups/corn-chowder-13/ (may not work)